How to make it

  • Put the olive oil in a large baking pan. Add bones with any attached meat. Toss to coat in the oil. Sprinkle on salt, thyme leaves, and garlic powder.
  • Roast the lamb until the pieces are well browned, about 30 minutes at 350 F.
  • Pour in 2 cups of water and allow to set for about five minutes to loosen any pan drippings. If any remain, loosen them with a spatula; this is the rich lamb flavor that makes the stock.
  • Transfer the lamb and liquid to a large stewing pot and add the rest of the water and the other ingredients. Bring to a boil, reduce heat and simmer for 2 hours. Strain stock into pint or quart jars. Can, freeze, or refrigerate as you wish.
  • Use any meat for other dishes.

Reviews & Comments 1

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    " It was good "
    Cheffinator ate it and said...
    A solid stock recipe. When I made this I found two errors. #1 - Ingredients says garlic cloves, prep says garlic powder. I went with cloves and browned them with the meat. #2 - recipe says it takes 120 minutes to make, but forgets the time it takes to brown the meat. I found that the total time was actually 150 minutes, and decided to initially brown the meat on the stove top over high heat to coax out a little more of the all important fond that makes the best and richest stock!
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    " It was excellent "
    mystic_river1 ate it and said...
    Very nice my friend!
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